For a festive party presentation, set out a buffet with toppings like salsa, sour cream, shredded cheese, grilled peppers and onions, guacamole, and chopped tomato.
2 tablespoons chili powder
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 1/2 pounds flank steak, trimmed
12 (6-inch) corn tortillas
6 lime wedges
How to Make It
Combine chili powder, garlic powder, salt, peppers, and cinnamon in a bowl; stir well with a fork. Rub mixture evenly over both sides of steak; let stand 10 minutes.
Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Heat tortillas according to package directions. Place 1 1/2 ounces steak in the center of each tortilla; fold in half. Serve with lime wedges.
Deeply flavored, nice change from cumin-spiced blends. Prepped rub to recipe but coated steak a couple hours prior to grilling. Served with flour tortillas, the pickled onions from CL's chicken carne asade tacos, black refried beans, and an avocado pico de gallo.
Very tasty. Added just a little unsweetened cocoa to deepen the flavor. Easy, quick and delicious. Plus the serving size was very satisfying. What more could you ask for? Served with bagged cole slaw mix, but used green tomato taco sauce to dress rather than mayo -- yum yum!
My husband and I absolutely LOVE this recipe! We serve it on whole wheat tortillas, with some cilantro-lime coleslaw. So fresh tasting! We made it for another couple and they asked for the recipe. I will definitely make this again!
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